When you’re camping, dessert usually gets skipped because nobody wants extra dishes, sticky pans, or a second round of stove duty once it’s dark. Caramelized Pineapple with Spiced Honey Drizzle keeps it simple: a cutting board, a knife, and the same grill grate you just cooked dinner on. Pineapple holds up well in a cooler, and the drizzle is nothing more than honey with a pinch of warm spice shaken in a small jar—no saucepan, no mess.
Once the burgers come off, lay the slices over hot coals and let the edges deepen and bronze. You’ll get that campfire aroma right away, with juicy centers and a little smokiness where the fruit meets the grate. A quick preheat helps prevent sticking, and you can work in batches while everyone hangs around the fire.
Warm the honey just enough to pour, then spoon it over the grill marks so it sinks into the fruit and catches in the charred ridges. Serve on plates for easy cleanup, or tip everything into a bowl to catch the juices—especially handy if you’re eating at a picnic table in a breeze.
Caramelized Pineapple with Spiced Honey Drizzle
Equipment
- long-handled grill grate
- Tongs
- Small saucepan
- Knife
- Cutting board
Ingredients
- 1 ripe pineapple peeled, cored, and cut into 8 spears
- 2 tbsp unsalted butter
- 2 tbsp honey
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp salt
- 1 lime cut into wedges, for serving
Instructions
- Prepare a grill grate over medium campfire heat. Lightly oil the grate to prevent sticking.
- In a small saucepan set on the edge of the fire, melt the butter. Stir in honey, cinnamon, ginger, and salt. Heat gently until just combined, then remove from heat and set aside.
- Thread pineapple spears onto skewers or place directly on the hot grill grate. Grill for 2-3 minutes per side, turning until deep golden grill marks appear and edges caramelize.
- Transfer pineapple spears to a serving plate and immediately drizzle with the warm spiced honey.
- Serve with lime wedges for squeezing over the top.